Table 4.

Chemical compounds identified in V. labrusca extracts by high resolution mass spectrometry, in positive and negative mode

Entry	Percursor ion m/z	Extract	Method	Identification	Elem. Comp.	Diff. ppm	References
Analysis in ESI(+): Hexane (A); Chloroform (B); Ethyl acetate (C); Ethanol (D); Water (E); Ultrasound (1); Microwave (2); Column (3); Liquid–liquid (4)
1	129.0546	A–E	1–4	Furaneol	C6H8O3	4.41	Sasaki et al. (2015)
2	169.0496	A–E	1;2;4	Vanillic acid	C8H8O4	2.86	Ribeiro et al. (2015)
3	193.0725	E	4	Quinic acid	C7H12O6	5.06	Silva et al. (2015)
4	181.0496	D–E	1;2;4	Caffeic acid	C9H8O4	2.67	Ribeiro et al. (2015)
5	229.0885	B	1	Resveratrol	C14H12O3	4.86	Koyama et al. (2017)
6	291.0855	D–E	1;4	Catechin/Epicatechin	C15H14O6	4.68	Ribeiro et al. (2015)
7	303.0506	C–D	1;2	Quercetin	C15H10O7	0.40	Ribeiro et al. (2015)
8	331.0810	E	1	Malvidin	C17H15O7	2.35	Koyama et al. (2017)
9	465.1008	C–D	1	Quercetin-3-O-glucoside	C21H20O12	5.38	Koyama et al. (2017)
10	493.1360	D–E	1;2	Malvidin-3-O-glucoside	C23H25O12	2.84	Koyama et al. (2017)
Extracts analysis in negative mode ESI(−): Hexane (A); Chloroform (B); Ethyl acetate (C); Water (E); Ultrasound (1); Microwave (2); Column (3); Liquid–liquid (4)
11	179.0558	A;D–E	1–4	Glucose	C6H12O6	1.32	Kurt et al. (2017)
11	255.2364	A–E	1–3	Palmitic acid	C16H32O2	4.41	Ribeiro et al. (2015)
13	279.2340	C–D	1–3	Linoleic acid	C18H32O2	5.71	Ribeiro et al. (2015)
12	283.2698	A–C	1–4	Stearic acid	C18H36O2	4.22	Ribeiro et al. (2015)